Preheat oven to 400°F. Grease 4, 1-cup cake ramekins. Whisk together the flour and sugar. In a separate bowl, whisk together the milk, oil, eggs, and vanilla. Add to the dry ingredients, stirring until the flour is moistened; it is ok if there are a few lumps. Quickly and gently stir in the blueberries and walnuts. Divide the batter between the 4 ramekins. Bake for around 25 minutes until a toothpick inserted in the center comes out clean.

For the honey butter:

1/2 stick softened butter

2 T honey

1/2 t vanilla

freshly grated cinnamon (as much as you like)

Mix all ingredients together until well blended. Place in a serving container and refrigerate for 10 minutes to slightly harden back up. Serve with the breakfast cakes.

Hello from my kitchen! Aside from being your editor here at Mt. Pleasant Lifestyle, I have a not-so-secret passion for cooking and anything foodie related. That means you, every. restaurant. opening. ever. Every month I will take you on a culinary adventure through Mt. Pleasant and surrounding areas, ending with a recipe. I am excited to show you one of my favorite little local corners in the first edition of “Inside the Editor’s Kitchen.”

Just outside of Mt. Pleasant, SC, a little to the North, in McClellanville, thrives the loveliest blueberry and honey farm. Run by owners Cheri and Robert using organic farming principles, Blue Pearl Farms is a bee’s oasis. The blueberry flowers sustain the bees, who in turn make heavenly raw honey. They also boast blue crabs in cooler months.

While on a tour of the grounds, Robert showed my husband, Alfonso, and me just how to spot the perfect blueberry. Not too big, not too small, just the right shade of blue will do. There was plenty of sampling to go around. Watching him talk about all the different varieties of blueberries and their characteristics as if they were extensions of himself is impressive. Cheri, the expert bee-keeper, passed out one of her bee-keeping suits and we got up close and personal with one of nature’s most important citizens. They are definitely busy bees- did you know it takes 10 drops of blueberry flower nectar to make 1 drop of honey? I learned so many things about bees at Blue Pearl Farms, but the most interesting is that bees are attracted to the Wi-Fi signal in your phone. So, while I was trying to social media the bees, they were giving me the no-so-subtle hint that it was time to lose the technology and get back to nature.

Before we left, Cheri and Robert loaded us down with blueberries and honey and other Blue Pearl Farms products to try at home. It sure is nice knowing where your ingredients come from and knowing they are from Blue Pearl Farms, right up the road, makes it even better. We loved how transparent they were with their process and products and love that they are so open to teaching those of us who want to learn. If you want to get more information on the blueberries and the bees, make sure to check out BluePearlFarms.com for Cheri’s bee-keeping classes.

We just so happened to be headed by the IOP connector on our way home and decided to take our blueberries to the beach. No matter what you end up making with your impossibly fresh, sweet blueberries, nothing is better than enjoying them au natural in the South Carolina sunshine. We had to hold ourselves back from gobbling them all up, as we still needed some for the recipe!

When we got home, we went straight to work on a blueberry breakfast cake with smooth and sweet honey butter. See if you can just eat one. They say breakfast, but they mean all day, every day. Don’t forget to head to the Mt. Pleasant Farmer’s Market on Tuesdays from 3:30-7pm and look for Cheri at the Blue Pearl Farms stand- she’ll be the one with all the gorgeous blueberries and honey!